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  1. Photograph: Jessica Lin
    Photograph: Jessica Lin

    Tortellini a la ragù at Carbone

  2. Photograph: Jessica Lin
    Photograph: Jessica Lin

    Bass oreganata at Carbone

  3. Photograph: Jessica Lin
    Photograph: Jessica Lin

    Seafood salad at Carbone

  4. Photograph: Jessica Lin
    Photograph: Jessica Lin

    Half grapefruit at Carbone

  5. Photograph: Jessica Lin
    Photograph: Jessica Lin

    Crostoli at Carbone

  6. Photograph: Jessica Lin
    Photograph: Jessica Lin

    Limoncello and fig-and-fennel-infused grappa at Carbone

  7. Photograph: Jessica Lin
    Photograph: Jessica Lin

    Old-Fashioned at Carbone

  8. Photograph: Jessica Lin
    Photograph: Jessica Lin

    Carbone

  9. Photograph: Jessica Lin
    Photograph: Jessica Lin

    Carbone

The Feed first look: Carbone

Rich Torrisi, Mario Carbone and Jeff Zalaznick (Torrisi Italian Specialties, Parm) expand to the Greenwich Village with their third New York restaurant.

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Chef wunderkinds Rich Torrisi and Mario Carbone—the trailblazing duo behind Torrisi Italian Specialties and Parm—graduate to empire-building status with their third high-flying joint: a 72-seat tribute to mid-20th-century red-sauce relics opening March 8th. As at their Nolita hot spots, the pair will breathe new life—with primo ingredients and Café Boulud–trained technique—into nonna standards, culled from old-school genre masters like Rao’s and the menu archives at the New York Public Library. The food-historical toques will dispatch chicken scarpariello (cotechino sausage, morel mushrooms and piquillo peppers), ragù-slicked tortellini and lobster Fra Diavolo. The retro-inspired decor in the time-honored Rocco’s space recalls 1950s New York: Servers bustle around the blue-and-white tiled floor (inspired by similar flooring seen in The Godfather) in vintage-style tuxes designed by Zac Posen. Sepia-toned art curated by cine-kid Vito Schnabel (son of director Julian) lines the walls. The bar—crafted from hand-carved walnut with mother-of-pearl inlays—highlights Italian and American wines, as well as classic cocktails from Manhattans to mai tais, overseen by decorated drink vet Thomas Waugh (former Death & Company head bartender). 181 Thompson St between Bleecker St and W Houston Sts (212-254-3000)
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